Brandied Dried Fruit Recipe (2024)

This is a very good recipe for Mince Pies. Just make little short crust pie shells, fill them up with the fruit & brandy mixture, then seal with a short crust top, and bake for 20mn.

I always use organic dried fruit to avoid the preservatives that are added to regular dried fruit to keep the fruit from discoloring.

My grandmother born in the 1890s made this every year. She would start in October or November. She kept her jars in a cool, dark place - not in the refrigerator. She turned the jars daily. When she would let me turn the jars it was magic. She would serve it (and light it!) over vanilla ice cream for Christmas Dinner desert, and gifted jars for Christmas. Every year the mix of fruit was different, depending on what she had available. You've inspired me to make this and gift it this year.

I'd guess it'd stay safe for quite a while at room temp. Not only is the fruit already preserved (drying fruit increases the concentration of sugars and salts inside the fruit, making it inhospitable for bacteria and fungi to grow), but you're also soaking it in alcohol. While ideally you want alcohol at 70% to disinfect, the amount of alcohol in brandy will still retard bacterial and fungal growth. Personally, I wouldn't bat an eye at leaving a jar out for 1-2 weeks, maybe more.

This would make a fantastic winter Sangria! Can't wait to try it!

Are you supposed to cut up the lemon peel and use it in the mixture? The instructions just say slice thin and chop.

Would this be good or weird as a topping within my baked brie in puff pastry recipe?

I just made this. It was a great way to use up a bunch of dried fruit that wasn’t getting much attention. The brandy will breathe new life into it! I used cherry Kirsch as my alcohol. In two weeks I’ll make scones with the brandied fruit. I can’t wait. Let the holiday season begin.

I used mango instead of pear as I wanted a more pine forward flavor...same weight. Did not use anise (didn't have), maybe used 1/8 of ground clove instead. Crushed cardamon pods...3 I believe. I was hesitant about a whole tsp of ground pepper but I think it's spot on. Also used Penzeys Vietnamese Cinnamon. Packed sooo tight in a wide mouth quart jar. I think I'll have to rethink this to mix properly. Had to use cognac...what's a girl to do? The initial smells and taste are heavenly!

Does the lemon include the peel?

I made this yesterday and after one day all of the liquid has been absorbed by the fruit. Not sure if I should add more brandy, orange juice or both.

This makes a TON. Trying a 1/2 recipe

I am a former retail pharmacist. A customer brought me container of something similar to this. She said she took a tablespoon twice a day and it cured her arthritis!

Just made this using dried mango instead of dried pear, as they were none to be found in my town. Funny thing, when shopping at Trader Joe’s searching for the dried pears, I ran into a woman who was also making this! It was a great connection during these COVID isolating days! Thank you NYT Cooking. Looking forward to tasting this, it smelled divine!

I’d love to give this as gifts in beautiful little jars. Wondering if you know how long it might be safe to keep unrefrigerated? Maybe 3 to 5 days?

Loved this when I made it a few years ago. This year I plan to save some for hamentaschen filling

I make this every year and put it in panettone. Makes a great gift. I never refrigerate it... A friend loves mince pies and I have not been able to find mincemeat. I'll try this in a tart for her!

What’s the best container for those? Glass? Plastic?

I used this recipe in my annual Christmas panettone gifts last year. Everyone loved it, I'm planning to do the same this year.

Makes fantastic scones!

When I make my "fruitcake for people who don't like fruitcake", I start my fruit mix in September-October and leave it in a sealed container on the counter of my kitchen. I add more brandy and rum to it every few days or when I think of it, and it just gets better and better until I make my cakes.

Could this be used in a recipe for pizza ebraica or is it too “wet”?

I used this mixture to make a steamed Christmas pudding. It was delicious!

YES, the lemon is definitely chopped whole with the peel! Adds so much flavor. Highly recommend using Meyer lemons if you prefer a less bitter edge, but the slight bitterness really adds dimension! I’ve made 2 batches so far and each lasted more than 2 years in the fridge. A little goes a long way. Ready to start my 3rd batch. Second batch used up a variety of dried fruits but preferred the original recipe so going back to that.

~3” stick cinnamon for 1 tsp ground cinnamon

The way I read the instructions for the lemon, yes: I would say it is to be added peel and all, except for removing the seeds. What I did was to scrub the lemon under hot water, quarter it lengthwise, and then cut the “point” of each quarter section away, to remove and discard the seeds, most of which are clustered at the centre of the fruit. I cut each section into thin slices and ran my knife through the pieces again for a finer chop.

Instant fabulous (once you’ve got a big vessel, well aged). I made a batch one year and used it mixed with apples, walnuts and maple syrup wrapped in some leftover pate sucree. That was delish. Left the rest in my fridge for another year then used in stollen. Such a treat! Wished I’d had more. It’s now months before the holiday season and I’m plotting a 3x batch to keep the baking-season bright!

Revelatory: put last bit of fruit in a Spotted Dog aka St Paddy’s day Soda Bread w/raisins, using the recipe on this site…New tradition has been established!

This is delicious on pound cake or ice cream. I used 2-3 T Pernod instead of anise seed and that worked fine.

This stuff is fabulous. I liked the sound of "winter sangria," mentioned by a previous commenter. Tried the web for a recipe but found such a range of versions that I ignored them all -- (ice? ginger ale?!) and just poured red wine over a couple spoonfuls of the brandied fruit in the bottom of the glass. First sip, whatever. But sip by sip, as it all blended, ever more terrific. Then slowly nibble the brandied (and now winy) fruit till bedtime and that's a good winter evening.